While I admit that homemade Strawberry Shortcake is one of summer's greatest pleasures, I too, occasionally cheat, especially on days when dessert is just plain needed (psychologically) and time can not be spent baking.
Buy a Sara Lee pound cake (or two) from the freezer (Entemann's is good, also). Thaw it on the counter for about an hour (or slice it for a quicker thaw, but since you have to wait for the strawberries to macerate, you have time). Slice fresh strawberries (no substitutes for this step), and sugar them to taste. Add a squeeze of fresh lemon juice for some zip. Let sit for at least an hour at room temperature. Place two slices of pound cake (they are small) in your bowl. Top with strawberries and some sugary juice. Squirt on the whipped cream -- yup, right from the can. Enjoy.
I know you didn't need a recipe for this, but indulge me. We all need to feel good about taking it easy once in a while.
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3 comments:
Ah, I "cheat" this way, too, down to the "two slices". Our supermarket also sells premade pound cake, so I don't have to wait for the defrosting. This is the way we make fruit salad (or just fresh berries) a special dessert by adding pound cake and whipped cream.
Whew! I'm glad to know you cheat!
Doesn't everybody cheat with strawberry shortcake?! It's almost required. My grandmother - who made an unbelievable pound cake - still always bought those cheap angel-food cakelets for summer shortcakes.
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